Paula Deen's Chocolate Creme Brulee

Step 1: Preheat oven to 350 degrees. You're going to need a baking pan large enough to hold 10, 6 ounce ramekins.

Step 2: In a heavy bottom, tall sided saucepan stir together cream, sugar, liqueur, and vanilla. Heat over medium heat, stir constantly being careful not to scorch cream mixture. When cream mixture is warm whisk in cocoa powder and chocolate. Whisk until blended and chocolate is melted.

Step 3: Put egg yolks in a large stainless steel bowl. While whisking egg yolks, drizzle in the warm chocolate mixture while constantly whisking. (I do use a Kitchen Aid mixer, stainless steel bowl and the whisk on the lowest speed to do this.) The constant whisking and slow pour is to keep the egg yolks from cooking in the hot cream mixture.

Step 4: When all of chocolate has been whisked into the egg yolks, strain through a mesh strainer. Pour into individual ramekins.

Step 5: Place the ramekins into the large baking pan. Pour hot water into the pan, enough to come halfway up the sides of the ramekins.

Step 6: Place baking pan in oven and bake until firm in the center, approximately 30 minutes. If you use larger ramekins, adjust time accordingly.

Step 7: Remove from the hot water and allow to cool completely. When cool put ramekins in refrigerator for at least 2 hours.

Step 8: Just before serving, dust each ramekin with white granulated sugar and caramelize with a propane torch. You can use the broiler to caramelize the sugar but a torch is preferable. Serve immediately.